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Dec 9, 2010 02:47 PM

Votes on BEST Kosher Chinese Egg Roll.......

My vote is Shang-Chai in Brooklyn- Hands Down.

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  1. How many places actually make them, rather than frying up frozen ones from a box? Not many, I'd guess.

    3 Replies
    1. re: GilaB

      My vote is for Tein Li Chow in Evanston IL-

      1. re: GilaB

        I actually just started buying the frozen mini ones (brand is Barney's) and was surprised by how much I like them. They come out nice and crispy. I admit the taste may not be amazing, but with a bit of duck sauce, they're good.

        1. re: queenscook

          You took the words out of my mouth! LOVE the Barneys frozen ones!

      2. Kosher Delight in Brooklyn and Chick N Chow in LA.

        OK, OK, I like fast food...

        1. My wife. What can I say, she makes great ones, and has been teaching our girls to do it. Of course, we normally only eat them on Chanukah, as the smell of deep frying is already hanging over the house.

          6 Replies
          1. re: ganeden

            I agree - I also make a mean egg roll as well - and you are right it smells like for days - but they are so good -

            1. re: ganeden

              ganeden and weinstein5- any chance you'd share your recipes?

              1. re: serenarobin

                It's not a matter, really, of recipe. You can make anything into an eggroll with decent wrappers. Most of the filling is shredded cabbage. Just make sure to fry much of the cabbage a bit beforehand (all except for a bit you leave for crunch)- otherwise, the air space that is left fills with oil which is impossible to remove, and the eggroll remains greasy even when hot. You want to fry the outside, and heat the inside when you deep fry it. That means the filling is made from meat already cooked, so you're only heating rather than cooking the interior.

                1. re: ganeden

                  I agree ganeden you make anything into an egg roll - I like to use the prepared shredded cabbage for coleslaw - I might add some diced bok choy if I have time. I prepare the oil I will be using by frying some sliced ginger and cloves of garlic to flavor it. - I too precook the vegetables along with the chicken - the one thing I add now is chinese 5 spice powder. I do not submerge the egg roll in oil but cook it one side at a time - I find this helps keep the oil from being sucked into the inside of the egg roll -

                  1. re: ganeden

                    Thanks for the tips. I have some wrappers and will give it a try.

                    1. re: serenarobin

                      also forgot to add sesame oil - preferably toasted

              2. For non-traditional, Srulie's in Skokie makes a great pastrami/kraut egg roll. He also does a Romanian Italian sausage in an egg roll wrapper. So wrong, yet so right.

                1. I agree with Shang Chai! I make eggrolls by sauteing shredded cabbage and carrots, i shop in a scallion and maybe add meat or chicken (I usually don't). I don't fry them, I bake them so not oily at all!